Process of manufacturing sugar.



UNITED STATES ()FFICE.

WILLIAM I-IENNING, 0]? LAHAINA, TERRITORY OF HAWAII, ASSIGNOR TO HENNING PROCESS SUGAR EXTRACTION COMPANY, OF SAN FRANCISCQ'CALIFORNIA, A. COR:-

LP ORATICIN OF CALIFORNIA.

PROCESS OF MANUFACTURING SUGAR.

no I ,nos.

No Drawing.

Specification of Letters Patent.

Patented May 9, 1911.

,Lahaiua. in tho lulaud of Maui :nutlk-rrxtory of Hawaii. haw iuvvulrd (Ql't'tllll now and usotul lnlprownwuls in lroccssrs ol ill-anutmzturino Sugar, oi which thcfollon= lug: a spw'iiiraliou.

My iawntion rvlalos to tho inanut'acturu of sugar vtrom rant:

'lhi objw-t ol my invention is to obtain from tho suvroso in juice extracted from ('ano a maximum production of dry sugar with no waste) molasses.

- 'lho nulnutm'lurc o'l sugar, as at present practicod is altcndl-d with certain losws in so-calk-d waslo lnolassos. \Vhatcrcr the systmu of boiling. wither for one grade of sugar or morn, the last drained ott molasses from tho last. product in tho lcntritugals is considcrcd \yastc molasses; and the sugar coutaincd thuroin i5 total loss to the manufacturcr. This loss is imivcrsally acknowlodgrd and thorc has been, heretofore, no way or naans for the rororory ot this sugar and tho provcntion of this loss. vrcropt by spvcial chemical process, by 't'ori'uing a solid comb},

nation known as saccharatis, which process has its diszulrantagcs and is not used All cauo-sugar factories,

13y tho tcriun1olasscs .is mount the final, syrup, the sugar content. of which is from 45% to of tho Weight of tho molasses, and cannot be obtained by further conccn lration and under the best known and most favorable. conditions for the formation of crystals. It is, thcrcliorc, declared a loss. licsidcs thc financial loss, Waste molasses is one of the most trouhloson'le matters connected with a sugar factoryand considerable labor and n'lonoy is lOt'lllll'Ctl for its removal. By my process 1 am ablo to prevent. this loss. There is no waste inolassos for all sugars, and atloa-st 98% of tho sucrose contained in the juice is rccovurod, allowing 2% for loss in clarification, filtration and filter processes, and the productis made into a dry, good, sugar polarizing at. about 97 which polarization could be lowered or raised according to tho wishes or the skill of the boiler.

The initial steps of my proovss do not differ from tho ordinary way of working in i any sugar factory. Tho juices from the mill.

arc limcd, clarified and filtered as usual.

,amouut of grain has formed,

Then the juiceis condensed by evaporation and is boiled, (are being taken to get very good and well grained sugar. The boiling being finished and the mixing completed, there then rcsults from the drying operation, dry sugar and molasses. All this is usual n'actice. Now, instead of boiling this molasst's over again and producing No. 2 sugar, and doing the same with successive molasses rrsiducs to produce No. 3, or further sugars, and considering thc'final residue at whatever stage. as waste, I take this molasses resulting from tho first strike, and after cleaning it lnako a division of it, preferably an equal division. By clcaning I mean the usual blowing into the molasses of steam to produvc agitation so that the foreign matters will be brought to the surface and may be skimmod off, and all fine or minute grains in the molasses will be broken up and dissolved: milk of limo or soda. solution being added if acidity is found. I then dilute with water one of tho parts so taken to reduce it to tho specific gravity of the syrup, that is, water is added to-said part until it is diluted to the density of the syrup, say. at least to degrees Brix or degrees Baum. Then, after the second strike of juice is well formed and boiled. as far as possible, so as to allow room for the molasses, I put With'it, the diluted portion of the molasses, and thcrvupouboil the whole mass to a finish, mix it and dry it as was done in the first, instance. The molasses from thisdrying is similarly divided, and one part diluted, and added to the next strike when its sugar is well formed and so on.

Whatis meant bythe sugar being Well formed and room being left for the molasses, is that it is customary at the beginning of a strike to] fill the pan only about half full with syrup and to boil this down until itconnucnces to grain. When the propr v (a point known to and controlled by the operator), more syrup is drawn into the pan, first in small charges, and later 'in larger ones, according to the wish or skill of the operatoruutil the pan is filled to its capacity, whereupon tho-massocuitc is boiled to a certainsolidity, roady to be discharged, At this point the sugar is Well formed and its grains well developed, and it is at this time that the diluted molasses is 'to be added; but as un-' der the ordiimry practice the pan would he filled at this time, it necesnary, in my procens, in order to add the dilute l molasses, [hut the pun he not; filled, so no to allow ruoni :lor the innonnt o't' dilulcd inch-less n intended to he drawn in, The remaining part. oi. the lnoluseen in ouch surccsiuve instance in boiled to w culled preo'l. or string tun expro on known to the ar crys-tullizm'l in due course oi. time (my about six days) and then dried, I. lilting; in sugar and niolnesee. 'Plrirasxz g melted und placed, with the scrolled first; sugar of the strike whirh run then he in progii no, to which h: 9 nine been added u. diluted part of the moles. 2. und the Whole IilfiSFl is boiled to u Iinish, mixed and dried. All the molasses from the crystal lized sugar formed a. just eluted. from :1 port. of a previous; I'IlOlflSi-SOS diluted, recluritiml and filtered, and alter the strike of sugar in almost finished and all syrups in the III2KFHQ- cuite'hoilcd up as well possible, so that the grains of sugar are well developrul, this: diluted molasses 1S slowly euippliei'lto and allowed to mix with the almostfinished sugar;

and all sugar in said n'iolnsses will grow on the grains found in the unk After getting it as SOllCl as required, it is ini ed and dried as well as the preceding: ou and there will he found a. perfectly on 1d good nugnr and no accumulation of impurity or non-- niolasses,----doing away with all coolers and other containers for after products. This process will he continued right on. the same Way. There will be always so much inolnsses boiled into the crystnllizer us may he dried out, so that. there is u. strict c'irrinlntion is no pointtl'irough the whole process where the accumulations are so great as to hinder oreven to interfere with the sucrose in either juice or molas'ses, g'ranuleting or grinning on the grains it comes in contact with. Long; and careful experiments have proved that the IHELSSGCUllTGS from the sugar remain of thesame purity; also that the molucses from the sugars will he found the some, etrike 'after strike, so that there is no reaction of impurities interfering with the boiling or the forming of the crystals and the'final output of the sruzgars.

The main hene'fite gained by this process are (I) that the work is for more simple,

requiring only two hoilings; (2) no coolers oi: receivers ;|'or utter proi'h'icts, us there is no waste niolus and therefore u guin of sugar From 5 to 6%; more thun in recovm'cd in any prrx'eun known.

llurizu; thu described my invention. what I claim an new and (lQSiiO to secure by Lettore lutcnt is:--

I. That. step in the process of the 1nnnu 'i'ueture ol? sugur which consists in adding molasses residue from one strike, diluted to u. syrup, to a. second strike when the sugar oi the latter is almost finished and its grains well developed.

in the process of the manufacture ol? sup ur, tlronerertuin steps which consist in uddin molasses residue from one strike, diluted to :1 syrup, to a second strike when the sugar of the latter in almost. finished and. il.:-: grnil'is well dcvelopml, and then *urryiug the runes to u finish.

3. in the procene vof the nuinuliurture of SHQAF, those certain steps wl'iich eonsint. in adding niolunxes residue from one Strike, diluted to u syrup, to a second strike when the sugar r of the latter is nlurost. finished and its grnine well developed, then carrying: the mass to n. finish, then adding molasses residue from said finishing step, diluted to a. Syrup, to u succeeding strike when the sugar of the latter is almost finished and its grains well developed, then carrying the mass to u iininh, and so forth.

The process: 5 the manufacture of sugar \Vl'llC-ll cons-lets in converting the juices into drv' sugar and residual molasses; dividing the molasses into two parts; diluting one purl: with vuter to u syrup; converting the other part into dry' sugar and residual n'iolusses; diluting said lust named molasses with water to n syrup; adding both of said diluted syrups to a. succeeding: strike of juices at a time when the sugar of said strike is almost finished and its; grains well de-.

veloped; melting and kidding the dry sugar of a second part of the residual molasses to a succeeding strike at the sumo time that diluted molasses is added; finishing the mass by converting it into dry sugar and residual molasses; and continuing the operation by adding to successive strikes, at the times stated, the dry sugar and diluted molasses from residual molasses previously produced.

In testimony whereof- I have signed my name to this specification in the presence of two subscril'iing witnesses.

WILLTAM HENNING. Witnesses:

L. WnINzHnIMnn, F; STARK. 

